I know, I know . . . It’s been awhile. My apologies. I will spare you the excuses and get straight to the post.
BREAD.
HOME MADE bread.
Baking bread is not very difficult – I swear. You do not need a bread maker. You do not even need bread flour. You just need time. And patience. I am usually impatient when it comes to baking bread. But this time, I am NOT going to rush. This recipe is adopted from Chasing Delicious; this website is absolutely delightful. Cinnamon Swirl Raisin Bread:
the STUFF
Sponge:
3/4 Cup bread flour (all-purpose flour can be substituted in equal parts)
1 – 1/8 Cups milk (preferably whole)
1/4 Cup honey
1 Teaspoon active dry yeast
Dough:
1/2 Cup + 2 Tablespoons bread flour (again, all-purpose flour substituted in equal parts)
1/2 Teaspoon active dry yeast
1/4 Cup butter
1 Teaspoon salt
1/2 Cup raisins
Swirl:
1/4 Cup sugar
3 Tablespoons cinnamon
1 Tablespoon nutmeg
1/8 Cup butter
what TO DO
Sponge:
Scald the milk on stovetop (heat milk on low, until it starts to bubble, approx. 8 minutes. Continue heating for an additional 2 mintues.)
Let the milk cool (to 115 F), pour into a large bowl & dissolve the yeast
Add honey & flour; whisk for a minute or two, until a thick batter forms
Let the sponge RISE FOR 1 HOUR (or up to 24 hours, if overnight cover and place in fridge)
Dough:
In the bowl add the remaining flour, yeast, and butter (the butter should be super soft)
Knead in the bowl for 2 minutes. Add salt, knead for 10 minutes. Add rasisins, knead for 1 minute.
Cover the bowl and let the dough RISE FOR 2 HOURS (or until it doubles in size)
Knead the dough for 1 minute, punching it down to remove the air, let the dough RISE FOR 1 HOUR IN THE FRIDGE
Swirl:
On a floured surface roll the dough to ½ inch thick (about 7 inches wide by 12 inches long)
Melt remaining butter & brush half on the dough (leaving ½ inch gap around the edges.
Mix sugar, cinnamon, nutmeg & sprinkle the mixture evenly over the dough (again leaving ½ inch gap).
Roll the dough tightly along its length, brushing with butter as you roll. Pinch the edges together and tuck into a prepared (buttered & floured) bread pan. Sprinkle some extra cinnamon-nutmeg-sugar atop.
Let the dough RISE FOR 2 HOURS (until it doubles in volume)
Place rack at the bottom of the oven & preheat to 350 F. Bake for 50 minutes (until the top is golden brown and a toothpick comes out clean). Resist the urge to open the oven too early.
Remove from oven, let the bread cool and settle before serving . . . or before making . . .
BREAD.
HOME MADE bread.
Baking bread is not very difficult – I swear. You do not need a bread maker. You do not even need bread flour. You just need time. And patience. I am usually impatient when it comes to baking bread. But this time, I am NOT going to rush. This recipe is adopted from Chasing Delicious; this website is absolutely delightful. Cinnamon Swirl Raisin Bread:
the STUFF
Sponge:
3/4 Cup bread flour (all-purpose flour can be substituted in equal parts)
1 – 1/8 Cups milk (preferably whole)
1/4 Cup honey
1 Teaspoon active dry yeast
Dough:
1/2 Cup + 2 Tablespoons bread flour (again, all-purpose flour substituted in equal parts)
1/2 Teaspoon active dry yeast
1/4 Cup butter
1 Teaspoon salt
1/2 Cup raisins
Swirl:
1/4 Cup sugar
3 Tablespoons cinnamon
1 Tablespoon nutmeg
1/8 Cup butter
what TO DO
Sponge:
Scald the milk on stovetop (heat milk on low, until it starts to bubble, approx. 8 minutes. Continue heating for an additional 2 mintues.)
Let the milk cool (to 115 F), pour into a large bowl & dissolve the yeast
Add honey & flour; whisk for a minute or two, until a thick batter forms
Let the sponge RISE FOR 1 HOUR (or up to 24 hours, if overnight cover and place in fridge)
Dough:
In the bowl add the remaining flour, yeast, and butter (the butter should be super soft)
Knead in the bowl for 2 minutes. Add salt, knead for 10 minutes. Add rasisins, knead for 1 minute.
Cover the bowl and let the dough RISE FOR 2 HOURS (or until it doubles in size)
Knead the dough for 1 minute, punching it down to remove the air, let the dough RISE FOR 1 HOUR IN THE FRIDGE
Swirl:
On a floured surface roll the dough to ½ inch thick (about 7 inches wide by 12 inches long)
Melt remaining butter & brush half on the dough (leaving ½ inch gap around the edges.
Mix sugar, cinnamon, nutmeg & sprinkle the mixture evenly over the dough (again leaving ½ inch gap).
Roll the dough tightly along its length, brushing with butter as you roll. Pinch the edges together and tuck into a prepared (buttered & floured) bread pan. Sprinkle some extra cinnamon-nutmeg-sugar atop.
Let the dough RISE FOR 2 HOURS (until it doubles in volume)
Place rack at the bottom of the oven & preheat to 350 F. Bake for 50 minutes (until the top is golden brown and a toothpick comes out clean). Resist the urge to open the oven too early.
Remove from oven, let the bread cool and settle before serving . . . or before making . . .
March reminds me of french toast. The world is melting - the promise of Spring. Try THIS recipe with your homemade bread. Enjoy!
| cinnamonswirlraisinbread.pdf |
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